Cinnamon Free Smashed Sweet Potatoes with Turmeric & Garlic
Sweet potatoes are one of those ingredients that practically beg to be paired with warm spices, but so many recipes default to cinnamon as the go-to flavor. This version takes a completely different route, leaning on turmeric, smoked paprika, and ground ginger to build something earthy, golden, and genuinely exciting. The smashing technique is the real magic here — boiling the potatoes first makes them creamy inside, and pressing them flat before roasting means you get maximum surface area for those crispy, caramelized edges. A garlicky olive oil mixture gets spooned right over the top before they hit the oven, so every bite is loaded with flavor. The result is a side dish that looks stunning on a platter and tastes like it took way more effort than it actually did. A squeeze of fresh lemon juice at the end cuts through the richness and makes everything pop. Whether you're serving these alongside a weeknight dinner or bringing them to a gathering, they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb small sweet potatoes (about 8, each roughly 3–4 inches long)
- 1 tsp salt, plus more for the boiling water
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp smoked paprika
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the sweet potatoes in a large pot, cover with cold water by at least 1 inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until a fork slides through the thickest potato with no resistance, about 20–25 minutes.
- 2
Drain the potatoes and let them sit in the colander for 2–3 minutes until the surface moisture evaporates. Drizzle 1 tbsp of the olive oil onto a large rimmed baking sheet and spread it to coat the surface.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!